Cook Supervisor

Writing a great cook supervisor resume is important because it is one of the first things a potential employer will see when they are considering you for a position. It is your opportunity to make a good first impression and sell yourself as the best candidate for the job.

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If you're looking for inspiration when it comes to drafting your own cook supervisor resume, look no further than the samples below. These resumes will help you highlight your experience and qualifications in the most effective way possible, giving you the best chance of landing the cook supervisor job you're after.

Resume samples

Rabiah Hailer

rabiah.hailer@gmail.com | (542) 039-7995 | Nashua, NH

Summary


I am a Cook Supervisor with over 5 years of experience in the food industry. I have worked in restaurants, catering companies, and other food service businesses. I have supervised cooks and other kitchen staff members. I am responsible for ensuring that all food is cooked properly and safely. I also oversee the cleanliness of the kitchen and make sure that it meets health standards.

Experience


Cook Supervisor at Cook Supervisor: Sodexo, Compass Group, NHMay 2022 - Present

  • Trained and supervised a team of 5 cooks.
  • Created new menu items that increased sales by 15%.
  • Implemented cost-saving measures that reduced food costs by 10%.
  • Developed and implemented a new scheduling system that saved the restaurant $500 per week in labor costs.
  • Wrote and published a cookbook that sold 100,000 copies.

Lead CookSep 2017 - Mar 2022

  • Led a team of 5 cooks in preparing meals for up to 300 guests daily.
  • Trained 2 new cooks on the line and prep work.
  • Increased efficiency by 30% through kitchen organization and menu planning.
  • Decreased food costs by 10% through effective ordering and portion control.
  • Consistently produced high-quality dishes that received positive feedback from diners.

Education


High School Diploma at Manchester High School, Manchester, NHAug 2013 - May 2017

I've learned how to manage my time, how to study for tests, and how to do research.

Skills


  • Culinary training
  • Food safety knowledge
  • Knife skills
  • Ability to lead and motivate a team
  • Strong communication skills
  • Organizational skills
  • Time management

Neyda Keehner

neyda.keehner@gmail.com | (954) 725-4465 | Bismarck, ND

Summary


I am a Cook Supervisor with over 5 years of experience in the food and beverage industry. I have worked in a variety of settings, including restaurants, catering companies, and institutional kitchens. I have gained valuable experience in all aspects of food preparation, cooking, and customer service. I am highly organized and efficient, with excellent time management skills. I am able to work independently or as part of a team. I possess strong communication and interpersonal skills, which enable me to effectively interact with customers and staff members alike.

Experience


Cook Supervisor at Dakota Culinary, NDMay 2022 - Present

  • Cut food costs by 15% through more efficient purchasing and waste reduction.
  • Trained 5 new cooks on proper cooking techniques and safety procedures.
  • Implemented a new menu that increased customer satisfaction by 20%.
  • Reduced accidents in the kitchen by 50% through improved safety protocols.
  • Developed and implemented a employee training program for all new hires.

Lead Cook at Culinary Concepts, NDJul 2017 - Mar 2022

  • Led a team of 5 cooks and achieved daily targets with ease.
  • Trained 2 new members in the kitchen which helped reduce pressure during rush hours.
  • Implemented a new food waste management system that resulted in 30% less food wastage.
  • Created weekly schedules for the kitchen staff to ensure efficient work flow.
  • Suggested menu changes to the head chef which were well received by customers.

Education


High School Diploma at Central High School, NDSep 2013 - May 2017

I have learned how to study for and take tests, how to do research, and how to write papers.

Skills


  • Knife skills
  • Food preparation techniques
  • Menu development
  • Cost control
  • Kitchen management
  • Staff training and development
  • Sanitation and food safety

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